Grilled corn

Corn pieces (x8)
Sea Salt

1. Preheat the grill to medium. Pull the outer husks to the base and fold back and tie with kitchen string. Place the corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
2. Remove the corn from the water and shake off any excess. Place the corn on the grill for 15-20 minutes with the cover on. Turn every five minutes or until the kernels are tender when pierced. Remove the husks and eat on the cob.

Basil butter
Slightly softened  unsalted butter (2 sticks)
Tightly packed fresh basil leaves (half a cup)
Sea salt (2 teaspoons)
Freshly ground black pepper (quarter teaspoon)

Combine all ingredients in a blender until smooth. Scrape into a bowl and serve at room temperature or can be prepared up to 4 hours in advance, refrigerated and then brought out to room temperature before serving.

Red chilli butter
Slightly softened  unsalted butter (2 sticks)
Chilli powder (2 tablespoons)
Paprika (2 teaspoons)
Honey (2 teaspoons)
Sea salt (2 teaspoons)
Freshly ground black pepper (quarter teaspoon)

Combine all ingredients in a blender until smooth. Scrape into a bowl and serve at room temperature or can be prepared up to 8 hours in advance, refrigerated and then brought out to room temperature before serving.